PoultryInternational ❙ 29
HOW UK POULTRY COMPANIES ARE CONTROLLING CAMPYLOBACTER
POULTRY INTERNATIONAL: How do initiatives to
reduce Campylobacter contamination levels in poultry
in the U.K. stack up against measures in other countries/
regions?
LAVERY: Although Europe is carrying out some progressive
work, the U.K. is leading the way in terms of reduction strategies. Countries outside the EU operate in different regulatory environments where their approach permits antimicrobials, so they have additional tools they can use.
KEEBLE: We have worked with our own supply chain partners on the continent to help understand what interventions are
used and what best practice looks like elsewhere, and we're
open to testing or trying new interventions.
POULTRY INTERNATIONAL: What more can be done
to reduce the problem?
LAVERY: Our next strategy will be to analyze the organism
and how it interacts with the bird and the abiotic environment.
Food Safety Starts
on the Farm.
We will continue our focus on R&D in key project areas, and
are investing in PhD research programs for two members of
our expert team, which will look at biosecurity, on-farm management practices and genome sequencing.
We are extremely proud of our progress to date, and proud
to receive the Safefood Best Innovation to Enhance Food
Safety Award at the recent Northern Ireland Food and Drink
Awards.
KEEBLE: The industry has responded well to the challenge laid
out by the FSA. We are trying some new interventions that look
promising and, if effective, we'll share what we've learned.
Tackling Campylobacter and its effects on consumers is
a partnership between producers, retailers and consumers.
Educating consumers, particularly on kitchen hygiene and the
importance of not washing raw chicken, is essential. ■
Jenny Hone is a freelance journalist specializing in
healthcare and pharmaceuticals.
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July 2017 ❙ www.WATTAgNet.com